I’m usually drawn to savory breakfasts, but this morning I was really craving something sweet. I found a recipe for whole-wheat pancakes, but I changed it a bit by substituting coconut oil for butter and adding cinnamon, vanilla extract, and, for extra fun, sliced banana and chocolate chips. Yum!
Whole Wheat Banana Chocolate Chip Pancakes
2015-11-11 15:09:01
Serves 2
Ingredients
- 1 cup milk
- 1 tablespoon white vinegar or lemon juice*
- 1 cup whole wheat flour
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 tbsp melted coconut oil (or unsalted butter)
- 1 banana, thinly sliced
- Handful of cup semi-sweet chocolate chips
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Combine the milk and vinegar or lemon juice in a measuring cup. Set aside.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
- Pour the wet mixture into the dry, and stir until combined and smooth.
- Ladle the batter into the hot skillet.
- Place a few banana slices and a sprinkle of chocolate chips onto each circle of batter.
- When bubbles start to form around the edges, carefully flip with a spatula and cook for another minute or so, until golden brown.
- Repeat with remaining batter.
- Serve with butter and maple syrup.
Notes
- *Milk combined with vinegar or lemon juice is a substitute for buttermilk. If you have actual buttermilk, you can use that instead.
Adapted from Fifteen Spatulas
Adapted from Fifteen Spatulas
Seasoned to Impress https://seasonedtoimpress.com/
